6 large sweet potatoes (1.2 kg), with skin
4 tablespoons of finely chopped onion
4 tablespoons of crispy bacon, finely chopped
3 lightly beaten eggs
1/2 teaspoon of salt
1 cup grated mozzarella cheese (100 g)
6 large sweet potatoes (1.2 kg), with skin
4 tablespoons of finely chopped onion
4 tablespoons of crispy bacon, finely chopped
3 lightly beaten eggs
1/2 teaspoon of salt
1 cup grated mozzarella cheese (100 g)
In a large saucepan, cover the sweet potatoes with cold water, season with 1 tablespoon of salt and seal
Cook over high heat until they're tender but still firm (around 20 minutes)
Drain and let cool slightly
Preheat the oven to 250°C (very hot)
Cut a slice from each sweet potato lengthwise, forming a lid, and reserve
With a spoon, remove the pulp, leaving a border of 0.5 cm
In a bowl, mash the pulp well and reserve
In a large skillet, sauté the onion and bacon over high heat until they start to brown (4 minutes)
Remove from heat and discard excess fat
Add the eggs and salt
Cook, stirring constantly, until firm (3 minutes)
Combine with reserved pulp
Add the cheese and mix
Fill the sweet potatoes with this mixture and seal with the reserved lid
Arrange in a baking dish and place in the preheated oven until the cheese melts (around 10 minutes)
Serve immediately
301 calories per serving.
